Curried Chicken And Apple Stir Fry Recipe
Ingredients
| Apple cider | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| 1 1/2 tablespoons Calvados or brandy | ||
| Cider vinegar | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Curry powder | 2 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 pound skinless, boneless chicken breasts or thighs,cut into thin strips | ||
| 1 large celery rib, thinly sliced | ||
| 1 large tart red apple, cored and thinly sliced | ||
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped | |
Directions
1. In a small bowl, stir together cider, soy sauce, Calvados, vinegar, cornstarch, coriander, cayenne, and 1 teaspoon of curry powder. Set sauce aside.
2. Season chicken with remaining 1 teaspoon curry powder. In a wok or large frying pan, heat 2 tablespoons of oil over high heat. Add chicken and stir-fry 2 minutes. With a slotted spoon, remove chicken from pan.
3. Add remaining 2 tablespoons of oil to wok. Add celery and apple and stir-fry 2 minutes. Return chicken to pan. Stir sauce briefly to blend cornstarch, add, and cook, stirring, until thickened, about 2 minutes. Stir in walnuts and serve
2. Season chicken with remaining 1 teaspoon curry powder. In a wok or large frying pan, heat 2 tablespoons of oil over high heat. Add chicken and stir-fry 2 minutes. With a slotted spoon, remove chicken from pan.
3. Add remaining 2 tablespoons of oil to wok. Add celery and apple and stir-fry 2 minutes. Return chicken to pan. Stir sauce briefly to blend cornstarch, add, and cook, stirring, until thickened, about 2 minutes. Stir in walnuts and serve
Chef
